Bienville Sauce

Recipe Ingredients

6 oz	170g	Flour
6 tablespoons	90ml	Butter
1/2		Fish stock
1/2 teaspoon	2.5ml	Rout fillets - (skinned)*
1/2 lb	227g / 8oz	Very small shrimp
1/2 lb	227g / 8oz	Lump crabmeat
6		Egg yolks - whipped
1 cup	237ml	Chablis
1 tablespoon	15ml	Egg shade or yellow
		Coloring
1 cup	237ml	Heavy cream
		Salt and pepper to taste
		Wire whip

Recipe Instructions

Contributed to the echo by: Bill Birner Originally from: Austin Leslie

BIENVILLE SAUCE Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux.)

Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes.

Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour.

* [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish.]

Source:
family

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